These are 2 varieties of open pollinated corn, the one on the left is a new variety called Dublin, as in Dublin, Ontario, where it was developed, and on the right we have Wapsie Valley which is more well known and used by a few different distilleries in New York State. I just dumped a heaping tablespoon of each into boiling water there.

The Dublin smells a little sweeter, the Wapsie is more subtle. What's really interesting is how the Wapsie tends to stay suspended while the Dublin doesn't and it was also harder to get mixed in, you can still see clumps even though I put more effort into mixing that one. I wonder if that tendency to sink to the bottom like that would make it easier to sparge/filter out?